More than a year later, a new restaurant that promises to offer “fine seafood with an urban flair” is preparing to open in downtown Detroit.
According to Executive Chef Al Chef Al, the Sloppy Crab is expected to open to the public at the former Briggs space in Detroit at 519 E. Jefferson Ave. In a few weeks, after a pair of VIP soft opening events.
Chef Al says everything about Sloppy Crab is a conscious departure from Many casual fast seafood boil spots that have appeared around Metro Detroit in recent years.
Unlike those fast food restaurants, Sloppy Crab does just that Not Serve the seafood in a bag filled with butter, as you would a traditional seafood boil.
“We’re trying to compete with Ocean Prime and Joe Muir,” says Chef Al. “But we still want an informal environment in which people feel comfortable.” In other words, there is no particular dress code.
Perhaps the shining star (fish) on the menu is the elegantly plated Sloppy Seafood Pot, which is a decadent take on a boil bag meal and comes with a mix of king crab, jumbo shrimp, lobster, baby corn, potatoes, and andouille sausage cooked in seafood sauce. Dirty homemade. It is also set to be one of the most expensive items on the menu, as it is based on market prices.
The menu also has items beyond simmering seafood, with staff favorites like Sloppy Crab Prawns, which go for $40 and come with crab-stuffed shrimp topped with garlic cream sauce, or Lobster Crab Cakes ($45), which are made with soft lobster and cake Sliced jumbo crab served with slaw and bistro sauce.
The upscale menu is matched by Sloppy Crab’s elegant and sexy interior of deep white leather chairs, whitewashed walls, marble bar tops, and several walls of a massive video screen that will showcase sporting events and pay-per-views. There is also a private dining area, rooftop dining area and bar which will feature the snack menu once it launches next summer.
Chef Al . also manages The pieces are dirtyThe casual fine dining restaurant that opened on Six Mile Road last year. For fans of the Sloppy brand, Chef Al says there are more exciting things on the horizon: Most of them are located next to the Sloppy Crab.
“That’s all there is to our brand,” Chef Al says of the row of storefronts next to the Sloppy Crab. “They’re their own separate entity. There’s a pizza place, a hookah bar, and our own catering company.” The pizza area will have some custom pies, wings with homemade sauces and sliders. He also says a second Sloppy Chops is in the works.
“But we have to get this place up and running first,” he says. “Everything else will come after that.”